糖醋排骨的英语

Sweet and Sour Spare Ribs。

关于糖醋排骨的做法英语翻译：

1、排骨切成小块，加2汤匙料酒、1汤匙生抽、1汤匙香醋，搅匀，腌20分钟。

Chop ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, mix well, marinate for 20 minutes.

2、起油锅，油八分热时放入腌制好的排骨，煎至排骨变成棕色，盛出，油留到锅里。

Start the oil pan, when the oil is eight minutes hot, put the marinated spareribs in it, fry until the spareribs turn brown, put them out, and leave the oil in the pan.

3、油锅稍微加热一下，加入小半碗清水和1汤匙香醋，煮沸，再加入白糖、红糖，小火煮至变成粘稠状，煮的时候不断用筷子搅拌，防止糖粘锅。

Heat the oil pan a little, add a small half bowl of water and 1 tbsp of vinegar, boil it, then add white sugar and brown sugar, cook it over low heat until it becomes sticky, and stir with chopsticks to prevent the sugar from sticking to the pan.

4、换中火，倒入排骨，让排骨均匀地沾上糖醋汁。同时不断搅拌。再倒入1汤匙老抽、和5克食盐，翻炒，最后调入鸡精，撒上芝麻，即可出锅。

Change to medium heat, pour in the ribs, let the ribs evenly stained with sweet and sour juice. Stir constantly at the same time. Then pour 1 tablespoons of soy sauce and 5 grams of salt, stir fry, finally transfer chicken essence, sprinkle sesame seeds, then cook.

翻译如下：

Ingredients:Ribs 1 catty, ginger, garlic, onion, salt, sugar, vinegar, cooking.Step 1: hot pot, after some more, oil, because to fry a Fried pork spareribs. Seven, 80% hot oil to add ginger, then add chopped ribs. From time to time flipping ribs, lest uneven heating.

2, the ribs are darker brown, remove ribs. Pick out. The ginger, Keep small amounts of oil pan, garlic, salt, sugar, cooking, stir fry put together a few continued speculation into ribs.

3, probably fry two minutes, add vinegar, Fried chicken, add pure, then fry.

4 and the pot, heat in the dish and a layer on time.

拓展资料：

糖醋排骨（Sweet and Sour Spare Ribs），是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜。它选用新鲜猪子排作主料，肉质鲜嫩，成菜色泽红亮油润。

“糖醋”中国各大菜系都拥有的一种口味。它源于江苏的无锡，现 在江苏、浙江、四川菜中广为流传，常用于熘菜。糖醋排骨是糖醋菜中具有代表性的一道大众喜爱的传统菜，它选用新鲜猪子排作料，肉质鲜嫩，成莱色泽红亮油润，口味香脆酸甜，颇受江南一带食者的欢迎。

沪菜用料简单注重的是酸甜的口味里面用到了番茄酱 这也是沪菜的特点，浙菜用料丰富，做法精细，色、香、味具全；川菜即使做糖醋排骨也不忘加葱姜花椒  。

（资料来源：百度百科：糖醋排骨）

糖醋排骨(Sweet and Sour Spare Ribs)，是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜。它选用新鲜猪子排作主料，肉质鲜嫩，成菜色泽红亮油润。"糖醋"中国各大菜系都拥有的一种口味。糖醋排骨起源浙江，是典型的一道浙菜。正宗的糖醋排骨做法和用料都颇为讲究，一般排骨选用仔排、肋排。排骨需先去除血水，沥干腌制入味，然后裹上粉下油炸至表面金黄酥脆捞出备用，冰糖炒出糖色后放排骨入锅翻炒，最后淋上米醋调成糖醋味。这里一定要用米醋，陈醋味道太重影响口感!沪菜用料简单注重的是酸甜的口味里面用到了番茄酱 这也是沪菜的特点，浙菜用料丰富，做法精细，色、香、味具全;川菜做糖醋排骨讲究排骨精选与糖盐醋的搭配 。

Sweet and Sour Spare Ribs常见释义英[swiːt ənd ˈsaʊə(r) speə(r) rɪbz]美[swiːt ənd ˈsaʊər sper rɪbz]名词Sweet and Sour Spare Ribs; sweet and sour pork; Sweet and Sour Pork Ribs; sweet and sour pork chops; 例句糖醋排骨、清蒸鲤鱼、冬菜扣肉、虫草鸭子。HPLC测定清肺合剂中鱼腥草素的含量The Sweet and Sour Pork Chops, the Steamed Carp, the Steamed Preserved Cabbage and Pork and the Duck with Chinese Caterpillar Fungus. Determination of decanoyl acetaldehyde in Qingfei oral liquid by HPLC

Sweet and Sour Spareribs (糖醋排骨)

Ingredients (材料): - spare ribs 600 - 800g- 1 egg- green onion sections- cooking wine- soy sauce- salt - white vinegar- cornstarch- white sugar- wheat flour

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.

Directions （做法）:Step 1: Fill a wok with half-full of water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 15-20 minutes until the spare rib sections is 70% cooked.

Remove them to a colander, and place in a small basin. Add the salt, white vinegar and wheat flour. Crack the egg into it and stir well with a spatula or chopsticks. Let it marinate for 10-15 minutes.

Step 2: In another bowl or small basin combine the white sugar, white vinegar, cooking wine, soy sauce, and cornstarch. Stir well.

Step 3: Place a wok over high heat until hot. Add some coooking oil, and add in the processed spare ribs one by one with chopsticks. Turn off the fire and remove them when they look yellowish-white and put them in a colander quickly.

Remove the broken bits, and add the fried spare ribs back in to be fired again when the temperature of the oil in the wok is heated back up to 70 centigrade (158 Fahrenheit).Fry the spare ribs well until they turn golden. Then, remove them from the wok.Step 4: Leave some cooking oil in the wok, swirling to coat the sides. Add in the green onion sections and prepared seasoning sauce from step 2, and stir-fry over high heat for about 20 seconds.

Then, add in the fried spare ribs and fry and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the fried spare ribs.

Step 5: Now, turn off the fire, pick the delicious sweet and sour spare ribs out of the wok, and serve. A plate of delicious sweet and sour spare ribs is ready for you to enjoy.糖醋排骨注意事项：一般来说，排骨上都是都有猪肉的，而猪肉是不能与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉一起吃的。而且吃了猪肉之后也是不适宜大量喝茶。

在清洗排骨时也不要用热水冲洗，这是因为猪肉中含有一种肌溶蛋白的物质，在15摄氏度以上的水中易溶解，若用热水浸泡就会散失很多营养，同时口味也不好。

此外，糖醋排骨是高脂肪高热量的食物，所以肥胖、血脂较高者不宜多食。湿热痰滞内蕴也不能多吃。

Raw materials: pound of ribs, ginger, garlic, green onions, salt, sugar, vinegar, cooking wine Steps:

1, hot-pot after the fuel oil to more Oh, because the first blow of a deep-fried spareribs. To the oil-seven, eight, when hot add ginger, then加切good ribs. Flip ribs from time to time, to avoid uneven heating.

2, the ribs were deep golden color, the remove ribs. Pick out the ginger. Pot a small amount of oil left, the garlic, salt, sugar, cooking wine and put together to stir, stir Add ribs after a few continue to speculation.

3, about 2 minutes of speculation about it, a few fried, add chicken.

4, clearance fire, in the plate when the top layer of green onion Caesar.

糖醋排骨（Sweet and Sour Spare Ribs），是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜。它选用新鲜猪子排作主料，肉质鲜嫩，成菜色泽红亮油润。

“糖醋”中国各大菜系都拥有的一种口味。它源于江苏的无锡，现 在江苏、浙江、四川菜中广为流传，常用于熘菜。糖醋排骨是糖醋菜中具有代表性的一道大众喜爱的传统菜，它选用新鲜猪子排作料，肉质鲜嫩，成莱色泽红亮油润，口味香脆酸甜，颇受江南一带食者的欢迎。

沪菜用料简单注重的是酸甜的口味里面用到了番茄酱 这也是沪菜的特点，浙菜用料丰富，做法精细，色、香、味具全；川菜即使做糖醋排骨也不忘加葱姜花椒  。

糖醋排骨的调配汁只有沪菜会加番茄酱，沪菜口味偏淡 ， 浙菜和川菜偏重 。沪菜浙菜的糖醋排骨属于烧菜，而川菜中的糖醋排骨 是四川一道很有名的凉菜，用的是炸收的烹饪方法，属于糖醋味型，琥珀油亮，干香滋润，甜酸醇厚，是一款好的下酒菜或是开胃菜。颇受中国人民喜爱。